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I went looking for a "Look what I did in Photoshop" section here in the forums and drew a blank. So these ones are a little different. I have been playing around with photoshop and got some great results (I think anyway )

Let fly with your thoughts

This first one is an idea I hope to pitch to my workplace. I am a chef and have been documenting our menu for future reference and then I thought why not use them for advertising.



The second one is a poster for an interest of mine. Some of the people here know about it. Its a high tech treausre hunt called Geocaching and I am organising an event with all travel on the City Circle Tram in Melbourne CBD



I should point out that the last image was made from these.



and

Hi embi,

I love what you did, the photos I mean.
When I first looked, I thought very nice.
When I looked again, I thought very nice again.
When I looked again I thought, mhhmm I like these photos and thought
I'm not really qualified to comment on the photos.
I changed my mind and would like to say: nice job.

p.s.: is the food in the first image ever so slightly out of focus ?

Cheers
CD

christiand wrote:p.s.: is the food in the first image ever so slightly out of focus ?

Its more a case of camera shake.

I am doing them as record only shots for us chefs and I dont have a lot of time. The food went to a customer within seconds.

I wasn't using flash and so a hurried shot, no flash, in a poorly lit kitchen meant it suffered a small amount of shake

Embi
Pretty obvious you have some graphic skills. Nice work!

Oh and for those who want to know....its Seared scallops, chorizo, cauliflower puree & Baby coriander.

Embi, being a chef, and me being a chef/cook in my spare times for enjoyment, I'd like to know why in Australia we have such small scallops. I watched on TV a year ago at Nick Nairn fishing scallops off of Scotland and they were huge, I'm talking about double the size of the ones in your photos (based off of the cress). Then when I was in the UK I ate scallops from Marks and Sparks which I think were from Canada. Again twice the size. Whats the go, I think in Australia we're getting ripped off with scallops. I've been to the markets and purchased scallops. Fry them up really fast with butter, ginger and garlic with a bit of honey and white wine. Next you know they're bout 1/4 - 1/2 the size of when you purchased them and the fry pan is full of water.

Sorry Embi, but raisin toast is my forte (and upper limit) but I am a coffee beanhead. Oh, by the way, great images, I think you're in the wrong business, then again, maybe not. If your cooking is as good as your artwork, I'm coming down for lunch sometime!

I don't think the food being out of focus detracts in any way.

Max

I love the posters embi - good work.

I really like the first one Embi. It has that elegant look with the soft focus and simplistic design. Well done

I work on Collins St, not far from Treasury Gardens.....I might have to pop in one day and try out the "2 course special".

Is there a D70Users discount by any chance ???? Just kidding

I'm hungry! Great work!

kipper wrote:Embi, being a chef, and me being a chef/cook in my spare times for enjoyment, I'd like to know why in Australia we have such small scallops. I watched on TV a year ago at Nick Nairn fishing scallops off of Scotland and they were huge, I'm talking about double the size of the ones in your photos (based off of the cress). Then when I was in the UK I ate scallops from Marks and Sparks which I think were from Canada. Again twice the size. Whats the go, I think in Australia we're getting ripped off with scallops. I've been to the markets and purchased scallops. Fry them up really fast with butter, ginger and garlic with a bit of honey and white wine. Next you know they're bout 1/4 - 1/2 the size of when you purchased them and the fry pan is full of water.

Bay scallops, which may be the variety you are buying are smaller.

Nick Nairn is fishing in the ocean and probably in an area known for great scallops.

Another tip is try to buy fresh ones. If you buy them from a stupermarket I can safely say they have been frozen. Freezing them doesnt help. Try freezing a strawberry and then defrosting it. Its similar....just collapses hence the water loss.

Also a bloody hot pan is essential. When its hot add oil and wack them in. You can see from the image above that they are well and truly seared. And they wouldnt have been in the pan long at all....maybe 30secs each side.

The scallops in the image above are quite big. Its baby coriander that is on top of it. and its small. Basically the first shoot from the seed.

Aussie Dave wrote:Is there a D70Users discount by any chance ???? Just kidding

I can get 50% discount for 5 others as long as I am eating with them. Just have to convince my boss to let me sit and eat during lunch service.

Very creative & well done.

embi, you have brought on my juices, back to PS I go

Cheers,

Mic.

embi wrote:I can get 50% discount for 5 others as long as I am eating with them. Just have to convince my boss to let me sit and eat during lunch service.

I guess being the chef, one of the busiest times of the day is lunchtime.
Still, I may just wander down one lunchtime and sample your fine cuisine.
If I do, I will be sure to ask for the "Seared scallops, chorizo, cauliflower puree & Baby coriander", made by yourself - of course

Aussie Dave wrote: made by yourself - of course

You'll usually find me doing the breakfast service and when lunch comes around I do the dessert section. But I am happy to do one of our desserts for you.

How about Pear Charlotte?

Embi - the use of an OOF pic in the first poster is spot on for design. The main message has to be what, where and how much - the food is secondary in the context of the ad and you have executed this perfectly. BTW - I am a designer

I find the text on the first one a little intrusive on the food. I would like to see the text perhaps on the left, and slightly smaller so the food isn't written over. they are really well done though.

embi wrote:

Aussie Dave wrote: made by yourself - of course

You'll usually find me doing the breakfast service and when lunch comes around I do the dessert section. But I am happy to do one of our desserts for you.

How about Pear Charlotte?

mmmm...desert is my favourite course !

The Pear Charlotte looks good

Embi

First the good. I think the pics are great and work really well as posters. At first the OOF scallop bugged me, but thinking on it the OOF works well in the poster context for the reasons mentioned by others.

Now the bad. Why the $%#^$ do so many restaurants remove the roe from the scallop. It's the best part! I love scallops. When I dine out, if they're on the menu I'll order them, but now I ask first if the roe has been removed. If they say yes, I order something else and say tell the chef I didn't order them because the roe has been removed. I figure if people don't like the roe (and there are those that don't) they can leave it on the plate. Besides the orange really looks nice in terms of presentation.

I'll get off my soapbox now

stubbsy wrote:Embi

First the good. I think the pics are great and work really well as posters. At first the OOF scallop bugged me, but thinking on it the OOF works well in the poster context for the reasons mentioned by others.

Now the bad. Why the $%#^$ do so many restaurants remove the roe from the scallop. It's the best part! I love scallops. When I dine out, if they're on the menu I'll order them, but now I ask first if the roe has been removed. If they say yes, I order something else and say tell the chef I didn't order them because the roe has been removed. I figure if people don't like the roe (and there are those that don't) they can leave it on the plate. Besides the orange really looks nice in terms of presentation.

I'll get off my soapbox now

I like to see the roe also. Proves I'm eating scallops, not round pieces stamped out of a shark.

We buy the scallops in with the roe off. Must be just one of those "in" things I guess. I would hate to see my scallops come with the roe on. Not that I dont like to eat it. I just dont think it presents well.

No back to my playing in photoshop. (I think my better half wants PS renamed to widow maker).

Not the best example but I wanted to make it appear to come out of the image.